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Preparing the ingredients: Diagonally slice the burdock root and soak in water.
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Shred the konnyaku and parboil it.
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Slice the carrot and daikon into wedges.
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Chop the onion into bite-sized pieces.
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This is the secret to this recipe!
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In a well-heated pan, heat some sesame oil, and add the burdock root.
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This will give the soup an amazing flavor.
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Once they are fragrant and browned as shown, remove from heat.
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Next up is the pork!
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Cook over high heat until fragrant.
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Brown the pork like this!
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The pork should have produced a lot of fat.
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Add the garlic and ginger to the flavor-rich fat, then after 10 seconds...
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...add all of the vegetables!
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Return the burdock root to the pan, too!
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Add the salt and bonito dashi, too.
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Cook over high heat.
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Coat the vegetables in the pork fat until glossy...
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...then, add the konnyaku!
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Add a small amount of water to cook the vegetables.
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Cover with a lid and cook over medium heat for 3-5 minutes.
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Once the vegetables are cooked, add just enough water to cover.
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About like this.
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Scum will rise to the top, so lightly skim it from the surface--no need to be precise!
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Otherwise, you may remove the flavoring along with it.
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Bring to a boil.
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Give it a taste!
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This is where you start looking forward to eating it!
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To finish, dissolve in miso to taste.
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It's done!
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Enjoy it while it's piping hot!
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--
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Here is a recipe for chikuzen-ni (chicken and vegetable stew).
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It gives instructions how to prepare each vegetable, so check it out.
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For details on cooking with daikon radish, see this recipe.
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There's no need to parboil the daikon for tonjiru.
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37
How about serving it with this?
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38
Our family's hijiki has a slight twist.
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This kimpira also has a slight twist!
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To learn the secret...refer to the recipe!
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A classic healthy side dish!
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How about some simmered okara?
